When we need to buy produce to prepare a dish, we can choose between buying it in a supermarket or on a normal market. I prefer, by far, the weekly market, where you find almost everything you need, fresh and cheap. Depending on which country you are in, bazaars or tianguis can be huge, and with a variety of food choices that can leave you astonished. And if you visit one particular market regularly, you will most probably establish a deeper customer-seller bond. Small talk and tips go from one side to the other, which helps establish a sense of community. 

In Mexico City, for example, when you already know your fruit and veggie vendor, or the man with the best meat cuts, or the flower and spices lady, you get a pilón: that means the vendor gives something extra for the buy, so that the customer comes back. It can be a some more of the fruit you bought, or complimentary herbs to season the dish. This practice makes the customer feel appreciated, and the vendor can count on more sales. 

Markets are meeting sites, where people socialize, products are exhibited for sale and customers pay to get what they need. But somehow they are also places where traditions are kept, and culinary knowledge passes on from one person to the other. So my recommendation is, wherever you are, go visit a local market to see what people eat, and get a general idea of the country’s culinary culture.